Distilled Spirits

SpiritsHbar

M.Aldana

• All beers, wines and spirits are alcoholic beverages

• An alcoholic beverage is any potable or drinkable, liquid containing ethyl alcohol.

• ½% to as much as 95% alcohol by volume.

• An alcoholic beverage begins with the fermentation of a liquid.

• Fermentation – action of the yeast upon sugar, which breaks down into CO2 and alcohol.

• The CO2 escapes into the air, and the alcohol remains behind in the original liquid, which becomes a fermented beverage

• Beers and wines are fermented beverages.

• Beers are made from fermented grains.

• Wines are made from fermented grapes and other fruits.

• “Any liquid with sugar in it could be fermented if yeast were available to start the action.”

• If you separate the alcohol from the liquid, you will have what you might think of as the essence (the spirit) of the liquid.

• This process is called Distillation

• The liquid is heated in an enclosed container called a still

• Arabs, who were forbidden to drink alcohol for religious reasons, distilled perfume from flowers and used the process to produce a powdered cosmetic for the eyes called al kuhl, in which the word alcohol is derived.

• The US government has established Standards of Identity for the various classes of alcoholic beverages that is, the types of spirits, types of wine, and types of malt beverages (beers and ales).

• The purpose of the standards is twofold: to provide the base for assessing and collecting federal taxes, and to protect the consumer.

• Proof – is a system of determining the alcohol content and, therefore the relative strength of the beverage.

• It is also used as a base for collecting federal taxes on alcoholic beverages

• Hydrometer – is used to measure spirit strength.

• US Law requires that the label on a liquor bottle list both alcohol content and proof

• “Alc. 40% by volume (80 proof)”

• A mixed drink is a single serving of two or more beverage types mixed together, or one beverage type mixed with a nonalcoholic mixer.

• Most mixed drinks are made with spirits, although a few wines are used in wine spritzers and as cocktail ingredients, notably vermouths.

• All new spirit brands revolve around on principal character: the bartender.

• His or her role in determining which brands to use and which to ignore is more important than ever before.

• All spirits are alike in several ways.

• They are all distilled from a fermented liquid.

• They all contain a high percentage of alcohol in comparison to other alcoholic beverages: most spirits are nearly half alcohol and half water. (80 to 100 proof)

• There are several distinct and familiar categories of spirits.

• The primary differences between them are flavor and body.

• Three main factors determine the flavor and body:

– The ingredients in the original fermented liquid

– The proof at which it is distilled

– What is done with the spirit after distillation

• At lower proofs there are more congeners and fusel oils in the spirit.

• Congeners give some liquors their character.

• During distillation, alcohol along with other elements are evaporated.

• When the distillation temperature, the length of distilling time, the type of still, and other factors are varied, the amounts of water and congeners can be controlled.

• “The higher the distillation proof and the less water used, the fewer the congeners and the purer the alcohol.”

• “The lower the distillation proof, the more distinctive and pronounced the flavor of the spirit.”

• Since the congeners are the flavorers, the flavor is less pronounced and the body of the spirit is lighter.

• Spirits distilled from any material at 190 proof or above show almost no distinct characteristics.

• They’re known as neutral spirits or neutral alcohol and are almost pure alcohol.

• A newly distilled spirit is raw, sharp and biting.

• Most of today’s spirits distilled at less than 190 proof are aged in wooden (usually oak) barrels for periods ranging from one year for some light rums to 20 or so years for choice brandies.

• The age on the label is the length in years that the distiller kept the product in the barrel.

• Longer periods do not necessarily indicate a better quality product; its all relative.

• The term brown goods is commonly used to describe spirits like Whiskey, Scotch, and Brandy because of their rich, earth-tone colors.

• In general, brown goods sales have gradually declined over the years, perhaps because their hearty flavors and dark colors give the impression of a strong, high-proof drink.

• Brown goods are mainstays of any bar and the backbone of many traditional drinks.

• Scotch is short for Scottish Whiskey, whiskey made in Scotland.

• Malt whiskeys are made in pot stills, mainly from sprouted barley that has been dried over peat fires, giving it a smoky flavor and aroma that carries over into the final product.

• Grain whiskeys are made chiefly from corn and are distilled in column stills at around 180 proof

• Irish whiskeys are smooth alternatives to the heavier-flavored Scotches.

• Irish whiskey is made from a mixture of several grains, not just malted barley.

• Bourbon is the best known straight (unblended) American whiskey.

• To be called Bourbon it must be:

– Made in the United States

– Unblended

– Distilled at 160 proof or less from a fermented mash of at least 51 percent corn

– Aged at least two years in charred (burned) new oak containers

• Canadian whiskeys are mostly blended whiskies, light in body, and delicate and mellow in flavor.

• Straight whiskey – made from a mash in which one grain makes up the majority.

• Blended straight whiskey – a blend of two or more straight whiskeys of the same type.

• A blended american whiskey is made by blending at least 20 percent straight whiskey

• Rye Whiskey – one that is distilled at 160 proof or less from a fermented mash of at least 51 percent rye

• Corn whiskey – has higher corn content, a minimum of 81 percent in the mash

• Whiskey drinks are served before, after or between meals, but they are usually not offered with the meal.

• Neat – undiluted, at room temperature. Serve in a shot glass or other small glass, with separate glass of ice water beside it.

• Straight – same as neat, also called straight up

• On the rocks – poured over ice in a 5- to 7- ounce rocks glass. Use fresh ice, preferability made from distilled or filtered water.

• With a splash – mixed with water, preferably bottled spring water.

• With soda – mixed with club soda, or high quality sparkling spring water.

• Vodka, gin, rum and tequila are known as white goods because they are similar in color, or more accurately lack of color, and are lighter in body and taste than the brown goods, such as whiskey and brandy.

• When it comes to alcohol content, white goods pack just as powerful a punch as whiskeys or other spirits, 80 proof or higher.

• Vodka is the top-seller of all distilled spirits, accounting for more than one-fourth of the liquor sold.

• The word vodka is derived from the Russian phrase zhizenniz voda, which means “water of life”.

• It later evolved to wodka which means “dear little water”

• Earliest vodkas were made from grain or sometimes potatoes, distilled fairly high proof but not aged, and so strongly flavored that they were often spiced to mask the raw grain taste.

• In the 1800s it was discovered that charcoal absorbed the congeners, and the modern day vodka was born.

• It is clear, odorless, and flavorless.

• Usually drunk neat, chilled with spicy foods – caviar, smoked salmon, anchovies

• Defined as neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste or color.

• Vodka is not aged.

• Some vodka are triple, quadruple distilled

• The Scandinavian version of vodka is often called schnapps, but its official names are aquavit and akvavit (from Denmark)

• Gin’s hallmark is the distinctive, predominant flavor of the juniper berry.

• Monks made juniper berries into medicinal potions in the 14th century as protection against bubonic plague, and as cures for kidney and bladder ailments and indigestion.

• Gin was invented in the 1500s by Franciscus Sylvius, a Dutch professor of medicine who made aqua vitae from grain flavored with juniper berries.

• The main point is that the essential characteristic of all gins is the flavor of juniper berries.

• There are two types of gin:

– Dutch

– English

• Is obtained by original distillation from mash.

• Dutch gin is a product of the Netherlands and is known as Hollands, Genever or Schiedam.

• English style gin is made in both England and the United States.

• It is usually called London Dry.

• In the past some gins were sweetened with sugar, and these were known as Old Tom gins.

• Rum is an alcoholic distillate from the fermented juice of sugarcane – in the form of syrup, molasses, or other sugarcane-by-products – produced at less than 190 proof

• The name rum (rhum) may come from the name for Dutch drinking cups of the time roemers or rummers

• Or it may be either a derivation of the islanders’ word brum which means sugarcane drink.

• Or a shortening of the word rumbullion

• White or Silver – aged only a year or two. These are the lightest in color, although they have the highest alcohol content. (also referred to as overproof)

• Amber or Gold – at least 3 years, sometimes colored with caramel and take on a richer hue. Amber hues have somewhat more flavor and are a bit mellower than the Whites and Silvers

• Red Label or Dark – aged six years or more. These feature a dry mellow, full-bodied flavor, and bouquet, a deep golden color; and a slightly lower alcohol content.

• Rum Vieux – aged 10 years or more, these rums often are compared to fine Cognacs but with less acidity.

• Brazil’s national liquor is a cousin to rum called cachaca.

• Cachaca is distilled from unrefined sugarcane juice.

• It began as a drink concocted by the slaves who harvested sugarcane and were given the leftover juice

• This Mexican spirit has its own unique history, identity, romance and flavor profile.

• Usually drank as “slam” or “shoot” –straight shot of tequila followed by jolts of salt and lime

• Made from Agave Tequilana Weber or the blue agave plant

• It is said to be the incarnation of Mayahuel, a goddess, and the earliest spirit made from the plant called pulque was used in celebrations and religious ceremonies to bless land and crops.

• Tequila puro – made of 100% blue agave tequila, aging in barrels for a smoother more complex flavor.

–Reposado tequila – must be barrel aged

from 2-11 months before bottling, reposado means resting or rested

–Anejo tequila – aged in wood for more

than a year, anejo means aged

• Mixtos

– White tequila – colorless and unaged, Blanco (white) or plata (silver) showcases true agave flavor without the barrel influence

– Gold tequila – also unaged, golden color refers to addition of caramel or cane sugar.

• Tequila’s “poor cousin”

• Spirit made from agave plants but not necessarily blue agave

• Brandy began as eau de vie, the French version of aqua vitae

• Brandy was thought of as the spirit or soul of the wine

• Was called brandwijn which means burned wine

• Most brandy consumed in the US are made in California

• Most of these blends are smooth and fruity with a touch of sweetness

• American brandies from other fruits such as apple, apricot, blackberry, and pineapple must always include the name of the fruit on the label

• Most famous and prestigious

• Called the King of the Brandies, or the Brandy of Kings

• From the Cognac Area of France

• V – Very

• S – Superior or Special

• O – Old

• P – Pale

• E – Extra or Especial

• X - Extra

• Another French spirit similar to Americans distilled from white-grape brandy

• Comes from Armagnac in France

• Aged in oak, typically longer than Cognacs

• Spanish – Jerez and Penedes

• German – Weinbrond

• Peru – Pisco

• Bolivia – Singani

• Greece - Metaxa

• Fruit brandy – term used for brandies made from other fruits than grapes

• Aperitifs – served before dinner to whet the appetite, from the Latin word Apeiowhich means to open

• Liqueurs are natural after dinner drinks, often sweet and flavorful, the category known as digestifs

• Made from secret formula of herbs, spices, flowers, fruits, and exotic flavorings

• 2 methods of making liqueurs:

– Steeping (soaking)

– Percolation – substances are suspended above

• Can be consumed as a shooter, served in a shot glass and quickly hoisted and downed as part of a celebration

• Absinthe – a distillate of a variety of herbs that include anise seed and artemisia absinthium or wormwood

• Amaretto – almond flavored

• Anisette – made from anise seed

• Benedictine – made by Benedictine monks in France, top secret formula

• Chambord – black raspberry flavored

• Chartreuse – brightly colored herbal, secret recipe from a single monastery, said to be the world’s best liqueur

• Cointreau – made from several citrus fruits

• Creme de Cacao – cream based chocolate liqueur

• Creme de Menthe – cream based mint flavored liqueurs, can be green or colorless

• Curacao – made from the peel of bitter orange in Curacao, Haiti and other Caribbean islands

• Drambuie – amber colored liqueur, with honey

• Frangelico – sweet azelnut flavored herbal liqueur

• Galliano – deep yellow Italian made herbal liqueur

• Grand Marnier – cognac and curacao blend

• Kahlua – coffee and vanilla with cane spirit

• Limoncello – lemon flavored

• Noisette – hazelnut flavored

• Ouzo – aperitif from grapes and flavored with anise seed, fennel, and herbs along with mastic

• Pastis – licorice and anise seeds

• Sabra – made with Jaffa oranges and chocolate

• Sambuca – plant based liqueur with a spicy licorice flavor

• Southern Comfort – peach juice and secret ingredients

• Tia Maria – coffee flavored liqueur

• Triple Sec – white curacao

• Van der Hum – south african curacao

• Or fermented cider

• Very unique spirits flavored with herbs, roots, barks, fruits and so on.

• unsweetened